Last weekend, my brother called my mom to ask her if she had an extra ebelskiver pan, and the next thing we knew, we were convening late Sunday morning for an impromptu family brunch. It started when we were kids: one of the ladies Mom roomed with after our parents divorced introduced us to ebelskivers, which are a traditional Danish recipe that ends up like a tiny spherical pancake. Often, they’re filled with something delicious. In our house, it was always chocolate chips. The last few times I’ve made them, I’ve experimented with all kinds of other things: coconut, pineapple, blueberries (a favorite now), etc.

The sky’s the limit for creativity in ebelskiver fillings!

Last weekend, Michael wanted to introduce his girlfriend Ricki to one of our family traditions, so we only made two varieties: our classic chocolate chip, and apple cinnamon. (I diced a Granny Smith and sauteed it with a little margarine, some real maple syrup, and spiced with cinnamon, ginger, clove, fresh nutmeg, and just a tiny bit of cayenne for a wonderful kick. This filling turned out to be another new favorite, and one I’ll be making for many years to come.) Oh, and though I normally post recipes I use for you to check out, we don’t really have any one specific one that we use. Recently, I found a just-add-water sort of canned mix at World Market, which came out quite nicely if you need a quick and easy version. Typically, we use something classic that calls for buttermilk, but as we’re all trying to watch our nutrition these days, we’ve taken to substituting Greek yogurt (vanilla or plain both work, and the sub is basically cup for cup), which is great too. Williams Sonoma has a great compilation of ebelskiver recipes that are worth looking into, whether to follow exactly or for inspiration.

Ebelskivers can be a little involved, but they’re definitely worth the effort!

Just like with other pancakes (and waffles, too), the trick is to add filling when the batter starts to bubble…

It can be a little tricky the first time or two to make sure that they get cooked all the way through, but it’s worth paying attention to and making the effort; this is a really great brunch treat.

Perfectly piping hot and golden brown!

In our house, we like to eat them with a little butter (okay, not the real thing, that’s what we call margarine in our house) and cinnamon sugar – dip them into the “butter” so the cinnamon sugar will stick.

Mmmmm!

They’re delicious, and the leftovers are just as good reheated later! (And who doesn’t love all things miniature and adorable?) We served them with bacon, and what I decided to call a “Dandelion” – I made Mimosas, but instead of traditional orange juice, I used Naked’s strange-looking but delectable Green Machine. Cheers to a fun weekend brunch! What’s rockin’ in your kitchen?

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Ebelskivers! Got introduced to them on a visit to Raleigh, NC – they were so delicious & fun to mix & match flavorings. Have to mention that the latest I’ve read & heard is that organic pasture butter is the best thing health wise. We used to use margarine thinking that was the healthiest option, but the more recent info is pointing to pasture butter – there are heavy nutrition research articles, but this site sums it up pretty well http://chriskresser.com/can-some-trans-fats-be-healthy – Maybe you can start enjoying the taste of butter again like we did!
You made me hungry for ebelskivers and all the fixings – thanks!